Salsa-Baked Bluefish

Preparation info
  • Makes:

    4 to 6

    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

The green chilies and tomato sauce both suffuse the fish with tangy zest and keep it moist while baking. Accompany the dish with Herbed New Potatoes or Aromatic Rice with Vegetables.


  • 1 can (14½ ounces) Italian plum tomatoes
  • 4 scallions (green onions)


  1. Preheat the oven to 400°F.
  2. Drain the tomatoes. Trim and cut the scallions into large pieces. Seed the jalapeño, if desired. Purée the tomatoes, scallions, chilies, jalapeño, olive oil, and lemon juice in a blender or food processor. Season to taste wit